Frozen Blueberry Muffins Recipe
Frozen Blueberry Muffins Recipe
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups frozen unsweetened blueberries
- 2 tablespoons sugar
- 1/2 teaspoon ground nutmeg
- 1. In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.
- 2. Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 2 dozen.
1 muffin equals 238 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 209 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
Reviews for Frozen Blueberry Muffins
Sort By :
"Made these today. Halved the recipe and added half tsp almond extract. Very tasty. Think I would prefer a more biscuit-like muffin"
"I made these yesterday and they are delicious. I will be using this recipe anytime I feel like blueberry muffins. Love blueberry muffins."
"Great muffins ! My boys gave them five stars, which is quite a compliment from teenage boys :) I do agree on less sugar though. I used 1/2 cup less than called for and that was enough. This was a nice treat on a Thanksgiving morning !"
"Overall, this blueberry muffin recipe was very tasty and moist, however I felt that the muffins were unpalatably sweet with two cups of sugar. Our children even commented that they were too sweet. I will certainly bake this recipe again but on my next trial, I will decrease the sugar by at least a half cup. I did not add the suggested topping on the muffins."
"Very good and easy to make. Didn't have frozen blueberries, so used frozen mixed berries instead. Kids loved them all the same. Will definitely make them again."
"Love this! Instead of muffins, I made a cake, much easier and very tasty. I halved the recipe. It turns out great every time."
"These are wonderful! If you love blueberry muffins, This Is The Recipe for you! They look spectacular and flavor is Delicious! I halved the recipe. The only change I did was to add 1 tsp lemon juice to the milk to enhance the blueberry flavor! Sooo Good! *****5-star muffins! Note: Anyone who rated these lower than 5-stars, did NOT follow the recipe."
"I halved everything in the recipe except the milk (on accident). I tried to compensate by adding another half cup each of flour and sugar. My coworkers thought they were amazing. This one is definitely going in my permanent recipe collection."
"This is by far the best blueberry muffin recipe I've every made. I did swap out 1/2 the sugar with Splenda (1 cup sugar + 1 cup Splenda) and didn't have milk so I made with water ... the muffins are still very moist and fluffy."
"Best recipe. I also did some calculating. If you substitute Splenda for the sugar you get the carbohydrates down from 36 to 20 each muffin. Which is great for my diabetic step son. Gonna try it with the Splenda tonite."
"I have used this recipe several times and just love it. We have always made it without the nutmeg sugar topping and it is still phenomenal!"
"Really yummy. My daughter made packet muffins and ran out of batter. I found this recipe and we whipped it up using frozen Berries. At first I thought they were not rising the up they came. Yum Beautiful muffins just like the picture. They passed the taste test and are all ready for morning tea at work tomorrow. My daughter and I were so impressed. Moist and teaming with blue berries. Now part of my fave recipes."
"My favorite blueberry muffin recipe. I don't do the topping, but I do add the nutmeg to the dry ingredients. They are fantastic!"
"i have a batch in the oven as we speak. i chose this recipe because of the availabilty of the ingredients. no sour cream, no buttermilk, no fresh berries. i'm confident they'll turn out!"
"The wet ingredients alone tasted a little like eggnog! Haha. I was so eager to try these, but iffy on if I should, so I read some reviews, winged it and... well, I was disappointed. I ended up adding "Trader Joe's brand Organic Blueberries" (they are waaayyy smaller than fresh berries, although I was still eager to bake these) , and the batter tasted like thick cupcakes? Once I baked them I realized they taste like any average muffin out there. A little like cornbread, a little like blueberry. I say next time I make these I will either use MORE blueberries (because I like a lot of berries...), OR, add fresh/bigger ones. I didn't use the sugar nutmeg on the top. I am almost positive it was my choice of berries.Recommendations: 1) Use bigger berries.2) Try mini-chocolate chip muffins (to replace the berries...)[Other than that, they are moist on the inside and the domes are nicely sized]"
"Excellent muffin. I accidentally baked mine a little too long (brown tops) but they were still moist inside with a yummy blueberry flavor. Mine were just crunchy on top instead of whatever they would have been otherwise.I used frozen wild blueberries because I think they are yummier. It worked out great.I too split the recipe in half because 24 muffins would have been muffin overload in my 2-person household."
"This is an awesome recipe! The batter smelled so good, I decided to make a batch without the blueberries. My fiance decided to throw some nuts in at the last minute and they turned out awesome. This recipe is great for blueberry muffins or any other type of muffin you like (i.e chocolate chip, pecan, banana nut). I find very few recipes that I do not need to add, take away or substitute but I did not change a thing with the exception of cutting the recipe in half so that I would only make 12 since it is only the two of us. This will surely become a staple in my house. Thank you!"
"Love this recipe"
"i well be making these often"
"These were amazing. They didn't need very long in my oven. (I live in a pretty humid/hot area). I added a little over half the zest of a medium sized lemon to the batter (I mixed it in during the wet ingredients phase at the same time as the vanilla.) It made them even more delicious!"
"At first I thought the batter looked gross but it all turned out and the muffins smelled amazing in the oven. They are very moist and chewy and yummy! I used a cup and a half of butter and half a cup of oil and that worked.Enjoy!"
"Best blueberry muffin ever, it is so moist and tasty. Thanks"
"I made these this morning and they are very good. I didnt change a thing. I will be making these again."
"Amazing and delicious!"
"Best blueberry muffin recipe I've tried yet and I have been at this for years!"
"Amazing! I substituted 2 of the 4 cups of flour with whole wheat flour, and I am out of nutmeg so I used cinnamon. Still absolutely delicious!"
"Tasty! I did not change a thing."
"Very good!!! Added to my favorite list. I didn't change a thing."
"Very quick and easy to make, and delicious."
"These were so moist and good, every one I gave one to told me how good they were. Thanks again for another great recipe!"